Fried Shredded Chicken with Soybean Sauce

Overview

In the cooking method of chicken breast, I prefer to cook it until it is watery and then stir-fry. The chicken breast treated in this way has a soft and tender texture and uses less oil to cook. It is very suitable for people with high income

Tags

• hot dishes
• home cooking
• lunch
• dinner
• chicken breast
• clear water
• dry starch
• green onions
• huadiao wine
• olive oil
• soaked black fungus
• soybean paste
• white sugar
• carrot

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Remove the fascia from the chicken breast, wash it, slice it diagonally into slices, and then cut it into thin strips

   

3. 3 Mix chicken breast shreds with Huadiao wine, salt and dry starch, then marinate for ten minutes

   

4. 4 Soybean paste, white sugar, add appropriate amount of water and mix thoroughly and set aside

   

5. 5 Wash and shred the green onions, wash and shred the carrots, and shred the soaked black fungus

   

6. 6 Boil water in a pot, add marinated chicken breasts, use a rice spoon to push the chicken breasts apart to avoid sticking

   

7. 7 When the chicken breast turns white and is eighty-done, take it out

   

8. 8 Heat the cold oil in a wok, add olive oil, add shredded green onions and stir-fry until fragrant

   

9. 9 Add shredded carrots and black fungus and stir-fry until the shredded carrots become soft

   

10. 10 Add shredded chicken breast and stir-fry

    

11. 11 After stir-frying for a while, add the well-mixed sauce, stir-fry again and bring it to a boil, then take it out of the pot and serve it with rice